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1. Prepare the Pie Filling:
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
In a separate bowl, beat the egg whites with the cream of tartar (if using) until stiff peaks form.
Gently fold the beaten egg whites into the lemon mixture until fully incorporated. Be careful not to deflate the egg whites.
Pour the mixture into a greased 9-inch pie pan (no need for a pie crust as the magic happens while baking!).
2. Bake the Pie:
Bake the pie in the preheated oven for 25–30 minutes, or until the top is golden and the center is set but still slightly jiggly.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours to set.
3. Serve:
Top with whipped cream and lemon slices or zest if desired.
Slice and enjoy this tangy, creamy treat!
Tips:
No Bake Option: If you’d prefer, you can chill the pie filling in the fridge without baking it, and it will form a mousse-like consistency.
Extra Toppings: Try adding fresh berries or a drizzle of lemon syrup for extra flavor.
For Extra Lemon Flavor: You can add a little more zest or lemon juice to the filling if you like it tart.
This Magic Lemon Pie is light, creamy, and full of lemon goodness—a perfect treat for warm weather or any time you’re craving a refreshing, citrusy dessert! 
